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Lentil with Beef Soup

As September allows us to bid farewell to summer and gives us time to jar what is left of the season, a cold and rainy October in NY demands food that is a bit more hearty.

We are into soup season!

I grew up eating lentils; they were a staple of my mother’s table, and being highlynutritious, lentils made and still make for wonderful, comforting soups.

Lentil Soup with Beef

Carrots, onions and garlic (you can add celery if you like)

Beef stew ( I used two fatty rib steaks and just cubed them)

Olive oil, chicken stock, water & herbs

Leftover rind of Parmigiano-Reggiano

Lentils

Heat 2 tablespoons of extra-virgin olive oil in a large skillet. Add the beef cubes and cook til nicely browned.

Add the diced vegetables and stir. Cook until the vegetables are tender, stirring occasionally.

Add the lentils and cover with chicken stock and some water. Season with salt and pepper. Add freshly chopped herbs (parsley, thyme, rosemary) and a piece of rind from leftover Parmigiano-Reggiano. Cover the skillet and cook over medium heat, skim the fat after about 15 minutes and continue cooking until the lentils are tender and the soup has thickened. Serve!

NB: Vegetarians can enjoy this soup by eliminating the beef and substituting vegetable broth for the chicken stock.